Description
Delicious and tender birria tacos made with beef or lamb, served with a flavor-packed broth for dipping.
Ingredients
Scale
- 2 lbs beef chuck roast or lamb
- 4 dried guajillo peppers, seeds removed
- 2 dried ancho peppers, seeds removed
- 1 onion, quartered
- 4 garlic cloves
- 2 bay leaves
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 4 cups beef broth
- 8 corn tortillas
- 1 cup Oaxacan cheese, shredded
- Chopped cilantro and onion for garnish
Instructions
- Boil the dried peppers in a pot for about 10 minutes until soft.
- Blend the softened peppers with onion, garlic, bay leaves, cumin, oregano, and salt until smooth.
- Sear the beef in a large pot on all sides until golden-brown.
- Add the blended sauce and broth to the pot, cover, and let simmer for 2-3 hours.
- Shred the beef after simmering; it should fall apart easily.
- Dip tortillas in the birria sauce before frying for extra flavor.
- Fill tortillas with shredded meat and cheese, then fry in a skillet until crispy.
- Serve with consomé for dipping, garnished with chopped cilantro and onion.
Notes
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Tacos
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg